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Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory Recipe

kept bykwishall
recipe byEpicurious
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Ingredients: 

One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour
Kosher salt
freshly ground black pepper
Vegetable oil, for grill grates
2 bunches young chicory such as escarole or frisée, trimmed and cut in half lengthwise
4 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
1 large garlic clove, minced
1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger
1/4 cup chopped fresh flat-leaf parsley


 

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